Combine apple pie filling, orange rind and grated lemon rind. Pour into 1-1/2-quart deep pie plate.
Press the patty shells together. Roll out to make a circle 1/2 inch larger than top of pie plate. Trim off a 1/2-inch margin and fit this onto edge of pie crust on top of pastry rim on dish. Press lightly to seal. Trim off any surplus pastry. Crimp edges. Brush top with egg yolk mixed with water. Fashion shapes from pastry trimmings and use to decorate crust. Brush the trimmings with the egg yolk and water mixture.
Bake at 450 F. for 20 to 25 minutes.
Recipe compliments of Pepperidge Farms.
Please note that some ingredients and brands may not be available in every store.